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Bake and enjoy gluten-free at home
Gluten-free cassava flours & baking mixes for easy baking of your favorite recipes that taste great.
But why actually Ruut?
Ruut is more than just an alternative! Ruut is the bread roll for breakfast, the cookie with coffee or the fragrant bread fresh from the oven.
The classic bun - PaleoTo the recipe
The fragrant breakfast roll, perfect for your table, with a crispy golden-brown crust and a fluffy center.
Homemade, gluten-free spaetzleTo the recipe
With Ruut cassava flour you can easily get very tasty, gluten-free spaetzle with...
marble cakeTo the recipe
Cake. Chocolate. Gluten free. Nut Free. Simply delicious.
The area of origin of the cassava root is in east Peru and west-central Brazil. The wild plant was first discovered when Europeans explored America. Cassava grew and thrived in the Caribbean, northern South America, and southern Mesoamerica. It is now cultivated in many parts of the tropics and subtropics worldwide.
Since time immemorial, cassava has been an important component and staple of the diet of many peoples in Latin America and the Caribbean.
The flour is obtained from the roots of the cassava plant and is still the main component of traditional dishes such as Casabe.
But be careful not to get confused, Ruut is a real flour.
Unlike tapioca, a starch made from cassava roots, Ruut's cassava flour is made from the whole root that has been peeled by hand.
This not only preserves its valuable ingredients, but also the fiber and taste.
Due to the high proportion of starch, it also has optimal binding properties . Carefully dried and ground, the positive characteristics of the root are retained in the flour.
I finally found the right flour substitute! What have I already tested, but it was never the right one. When I make my beloved crepes, you don't notice a difference.
It must be Ruut's! Completely neutral taste. The family didn't notice any difference, great! You can really use it as regular flour and it is of course healthy.
- L. Schroeder
Before I tried Ruut's cassava flour for the first time, I never managed to find a really good gluten-free yeast dough for rolls and bread!
I've been baking almost everything myself for many years because of celiac disease. One of the reasons for this is that I'm not only bothered by the high prices for a little gluten-free bread, but also by the ingredients! The same applies to gluten-free baking mixes! Lots of additives to make gluten-free bread a success...
Today I don't want to do without the cassava flour anymore, I don't use any other gluten-free flour anymore!
For this reason, I can only recommend trying the flour and recipes from Ruut - gluten-free baking without any additives or frustration.